Preparation

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I was a little worried that this
dish would be bland -- but not so! This soup was the perfect addition
to a ginger themed dinner I served
last night (other courses included
Red Cooked Pork & Frizzled Ginger,
Asian Spinach Salad with Oranges and
Avocados, and Molasses Baskets with
Fruit and Ginger Syrup -- all on
epicurious, all fantastic, btw) The shiitake mushrooms are super flavorful. I used lite kikoman soy sauce I already had. I will be making this again!

A Cook / 01.24.10

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Amazing recipe!! My boyfriend lived
in Japan for three years and said
the broth was incredibly authentic.
I'll probably use more ginger next
time, but only because its one of my
favorite flavors. Also, I'll either
use dried shiitake or will slice the
fresh ones with a mandolin on a
super thin setting...mine got a tad
rubbery. I added tofu and the green
tops of bok choy, which was great!
Adding some shrimp at the end until they just turn pink
might be a great addition, too!

melissaabeille from Santa Barbara / 02.06.09

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super easy to make. the green onions were key in this. i would increase that as well as the ginger a tad. on the whole thought it was somewhat bland, but my dining partner loved it. its gentle.

eslip17 from bay area, ca / 07.29.08

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i don't know what some of you are talking about. i thought that this was a lovely miso recipe. the ginger flavor is subtle, and the shitakes added a nice flavor and texture.

Amy from Boston, MA / 02.13.06

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I came upon this recipe when I had a terrible cold and needed some miso soup. I had no fresh shiitakes, so I substitued dried shiitakes. I rehydrated them in boiling water, then strained the steeping water and added it along with the sliced mushrooms to the soup. I also didn't have any scallions, but did have cilanto, I substitued the cilantro. The soup was delicious.

goddess42 from Falls Church, VA / 02.08.06

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I have been making this recipe for years, but have been making it with a dashi base instead of water. Dashi is made with dried white fish flakes and seaweed, then drained. It makes for a much richer, pungent flavored miso, ginger soup. For fun, leave some of the seaweed in the soup. Very tasty!

A Cook from Florida / 02.06.06

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This is the first miso soup recipe I have made and I was very disappointed. Having had great miso soup before, maybe I was expecting too much. This was very bland. I kept adding things, more miso, more ginger, soy, sesame oil, tofu, hoping it would improve, but it barely made a difference. If you like a very light tasting miso, you will probably like this.

pwrile from Cape Cod, Ma / 02.03.06

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In place of the miso paste, you can add miso soup packets found in the Asian section of the grocery store. It thickens it a bit and adds a little extra seasoning.

James Ball from Reno, NV / 02.03.06

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This is my first time cooking with miso so pls keep that in mind. If you'd like to try a simple, tasty soup using this ingredient, ths is a good way to start. I added peas b/c I enjoy their taste. The shitakes were delicious. Nxt time I'll add spinach and diced tofu as suggested.